Brush oil all over the poblano peppers. Also spread oil on a grill pan, or over an open flame, and blister the skin on all sides.
Cover the roasted poblano peppers with plastic wrap and let rest. Remove the charred skin using a knife or spoon, then slice one side and remove the seeds and veins.
Sauté the onion for 1 minute, then add the tomato, jalapeño, and garlic. Salt and pepper are to taste.
Once the tomato sauce is thick, add the S&W Black Beans
Add a generous amount of the filling to all the peppers. Add cheese and place under the broiler until golden brown.
Drizzle with crema mexicana, and they’re ready to enjoy.
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